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HUȚU, Dana

• Vol 20, No 2 (2021) - Articles
  THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH
  Abstract  PDF
• Vol 23, No 3 (2024) - Articles
  APPLE PUREE AS SUCROSE REPLACER IN INCREASING THE NUTRITIONAL VALUE AND DECREASING THE ENERGY VALUE OF THE PASTRY PRODUCTS
  Abstract  PDF

Food and Environment Safety by Stefan cel Mare University of Suceava is licensed under a Creative Commons Attribution 4.0 International License.

Online ISSN: 2559 - 6381

Print ISSN: 2068 - 6609